I used to work in Tampa Bay area restaurants, and what's really amazing is how impossible it is to get fresh local seafood nearly anywhere.

The Gulf of freakin' Mexico is right there. Why are you serving me fish from South America?

someone else read kitchen confidential?

It happens, it happens. You get what you pay for. I mean, go to any Chinese take out place in Toronto and order Sea Bass, and you're more likely to get a cheaper alternative. It's about economics. If you pay little, you'll get little.

tilapia for 23 bucks? we get tilapia for 1.39 lb,

Oh, and any restaurant owner who claims he is unaware of this is a complete liar. They all know. It's part of the business.

Screw the grouper, eat cod its cheap and yummy

Fish sucks anyhow. I'll stick with beef/pork/chicken.

That's why I just stick to "fish" when I order. I don't specify any particular type, I just want "fish".

Never dissapointed.

I know if I order the "incredibly beautiful, rare and expensive species special" I know I'll just get "fish" anyway, so why pony up the extra fifteen clams? Screw that.

Oh and chips too. And a "beer", yes, large please.

Thats god awful! If i was caught or caught any of my staff doing that you would be out the door in a heartbeat. I take pride in what i make for my customers. 18.50 for ocean trout? Yes you will get ocean trout.

Duh...

Thats why you should be very careful when you order scallops.

A lot of it is simply "cookie-cutter" stamps of skate or ray fins.

You have to check the striations of the muscle to be sure.

Or, did you know that?

Nothing to see here, folks, I'm sure that the free market will solve for this.

Chicken McLeftovers are much more tasty.

/obligatory

The Gulf of freakin' Mexico is right there. Why are you serving me fish from South America?


Because the Gulf of Mexico doesn't produce all known fish?

Stick with shrimp. It's hard to fake that.

Confabulat
I used to work in Tampa Bay area restaurants, and what's really amazing is how impossible it is to get fresh local seafood nearly anywhere.

The Gulf of freakin' Mexico is right there. Why are you serving me fish from South America?

because they ship all the really good fresh fish to sushi places in Milwaukee

/loves her fish in general
//but only picky about it raw

Um, yeah.

If you are such a pretentious ass, that you order this shiat, then you deserve to get ripped off.

Seriously, WTF is a Grouper or a Tilapia. And if there is very little difference between the two, so little that you can't even TASTE the difference, why the fark are you ordering it?

Stick with a normal fish, something like Tuna, Halibut, Cod, Salmon, Catfish or Trout. Those normally don't cost an assload.

/ Ate a $45 Tuna Steak in Hollywood once, I don't give a flying fark if it was dog meat, it was the best damn meal I've ever had.

The Gulf of freakin' Mexico is right there. Why are you serving me fish from South America?

And do you know how hard it is to get Idaho potatos in Idaho? They are all shipped out & sold.

Mor Pheus: Seriously, WTF is a Grouper or a Tilapia.

Um, pretty popular and well-known fish. WFT is a Mor Pheus?

If a cook can't tell the difference between Grouper and Tilapia by cutting or looking at it (frozen or not), he/she shouldn't be serving fishes at a restaurant.

Also I prefer having a whole fish, with a head and tail (no gut, please).

Seriously, WTF is a Grouper or a Tilapia. And if there is very little difference between the two, so little that you can't even TASTE the difference, why the fark are you ordering it?

Most people want to get what they are paying for. Otherwise they would have ordered Tilapia. I'm willing to bet Tilapia was not the more expensive of the two.

Um, can no one at the restaurant see that the right kind of fish is not in the box when it's opened? How someone could confuse a grouper with a farking catfish is beyond me.

So if I order Nemo, what do I get?

I wonder what my Mcdonalds filet a fish is? My buddy calls it carp on Kaiser

cgremlin: Um, can no one at the restaurant see that the right kind of fish is not in the box when it's opened? How someone could confuse a grouper with a farking catfish is beyond me.

I have waited tables at excellent seafood restaurants (Harbor Docks in Destin! And Harry T's! Woo Hoo!)

But I have also waited tables with drunken owners who laughed and laughed at the morans ordering "gator tail" when it was just left-over wormy amberjack.

You never know, and restaurant owners who are not corporate shills are usually either incredibly wonderful or absolutely insane. And sometimes the menu is both.

Mor Pheus: If you are such a pretentious ass, that you order this shiat, then you deserve to get ripped off. ... / Ate a $45 Tuna Steak in Hollywood once, I don't give a flying fark if it was dog meat, it was the best damn meal I've ever had.

Speaking of pretentious, you paid $45 for farking tuna.

You may have ordered champagne braised black grouper.
Now, to see what you're going to get-
SPIN THE WHEEL OF FISH!

TFA doesn't even mention the DNA results on the pubic hairs.

if they screw up fish i don't mind, it's when I order a filet minong and get a sirloin that i get pissed

For years I had wondered what fish was used for fish n' chips. A little research found it was usually cod or some other white fish.

I'm sure there's some parallel universe Fark out there where everyone on there knows everything about fish and you're wrong if you disagree with them.

/Like this Fark and beer.
//Certainly got the better deal there.

-I'm gonna eat you little fishie...

Come to Pensacola, home of Joe Patti's Seafood, ranked third best in the country. You can literally buy the fish from the fishermen as they pull up to the dock. THAT'S the way to use the Gulf of Mexico in between hurricanes.

/highly recommend the tuna fillets

This has been going on for a very long time folks. Anyways as the guy mentioned above, I will never order scallops at a restaurant in Florida. Never. Because most of the time, it is a scate. Yes it is a hole-punched sting ray. Enjoy.

-Local caught is best...

Yes it is a hole-punched sting ray. Enjoy.

I don't know why, but that made me laugh my ass off.


Maybe because I'm not much for seafood, so when I go along with fisheaters to a restaurant, I'll get a dish to fit in. So I usually get scallops.

/pointless, sorry

schrodinger
Nothing to see here, folks, I'm sure that the free market will solve for this.

Winner!

Speaking of pretentious, you paid $45 for farking tuna.

No, no I didn't. Please note that I said I ATE a $45 Tuna Steak. I didn't say I paid for it.

It was part of a business meeting, paid for by the company.

Um, pretty popular and well-known fish. WFT is a Mor Pheus?

Is that wit? Because guess what... you farking misspelled WTF. How hard is it spell that?

note to self- move to Florida, buy hole puncher, find some sting rays

Mor Pheus: Is that wit? Because guess what... you farking misspelled WTF. How hard is it spell that?

WFT is a Mor Pheus though. Grouper and tilapia are about as common as trout and catfish though, BWT.

I'm the loach coach!

I wouldn't talk about wit or anything to do with intelligence if you don't even know what grouper or tilapia are. You might as well be saying "What the fark is an oak or a pine!?"

Sounds like fish tales to me.

From TFA: Therion International, an animal DNA testing service in Saratoga Springs, N.Y., determined that five of the restaurant samples were fakes, including an Asian catfish called basa, tilapia, European hake and a fish that could not be positively identified except that it did not fall into a grouper genus.

Whiskey.
Tango.
Foxtrot.

helioquake: Also I prefer having a whole fish, with a head and tail (no gut, please).

When I was eleven my family vacationed in Mexico, where I had a fried whole fish. The tail was great, but the head looked gross.

Mor Pheus: No, no I didn't. Please note that I said I ATE a $45 Tuna Steak. I didn't say I paid for it.

Why bother mentioning the price if you didn't pay it? Still pretentious. Off your high horse.

Is that wit? Because guess what... you farking misspelled WTF. How hard is it spell that?

About as hard as it is to add a "to," apparently.

Flounder Fillet
Code: FL
Weight: 1.00
Price: $5.59
Quantity in Basket: none

Joepattis.com

/not an ad, no affiliation
/but you guys are paying way too much
/I SEE the tuna and grouper even before they're ready for sale. They're the real thing

Mor Pheus

No, no I didn't. Please note that I said I ATE a $45 Tuna Steak. I didn't say I paid for it.

It was part of a business meeting, paid for by the company.


I think you did pay for it and now you're lying because you pwn3d yourself. I can offer no evidence to support this hypothesis.

/Vegetarian for a good reason.

cpux

>For years I had wondered what fish was used for fish n' chips.

For the most part, real british fish and chips are halibut for a little bit more (like another 1 buck per fillet) or haddock.

I love the halibut. Fried halibut with some tartar sauce is in my top 3 or 4 meals on this planet (along with a good thai Tom Yam, a proper rare steak, and breaded lamb shanks slow roasted.) Haddock is just too fishy for me.

And if they wrap it in a newspaper, well, then you've got a place that really pays attention to the details of the fish'n'chips tradition.

Plus, if you put katsup on your fries instead of salt and vinegar, you're also violating another rule of delicious, delicious fish and chips.

howdoibegin

Thanks a lot, I am now ravenous and in desperate need of fish n' chips at a quarter past one in the morning, in a landlocked US state. Wonderful.

"Um, pretty popular and well-known fish. WFT is a Mor Pheus?"

"Is that wit? Because guess what... you farking misspelled WTF. How hard is it spell that?"

He meant "white facial tissue" DUH!

getting tilapia (darn good fish BTW) in place of grouper and some poor SOB didn't realize the difference?

You go from a fish that is normal at around 40lbs+ to a tiny little tilapia fillet you're gonna know it. Unless you're blind.